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.lxxxij. Sauce Sarzyne.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.lxxxij. Sauce sarzyne. Tak heppes & make hem clene, tak almaundes blaunched, fry hem in oyle & bray hem in a morter with heppes, drawe it up with gode red wyne & do therinne suger ynowgh with poudour fort, lat it be stondyng and lay it with poudre of rys & colour hit with alkenet and messe hit forth, & florysche hit with poume garnet, if thou wolt in flesch day: seeth capouns & tak the brawne & tese hym smal & do therto & make the lycoure of rys broth.

Original manuscript image: f43r / f43v

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Other versions of this recipe:

Sauke (Note: Sauce) Sarsoun (Two Fifteenth-Century Cookery-Books)

Saracen style sauce (Libro di cucina / Libro per cuoco)

Sauce sairsnet (A Noble Boke off Cookry)

Saug saraser (Two Fifteenth-Century Cookery-Books)

Sawse Sarzyne (Forme of Cury)




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